Yield: 4 Servings
|2 cups||Half & half|
|1 teaspoon||Fresh squeezed ginger juice or|
|½ teaspoon||Powdered ginger|
|2 \N||Egg yolks|
|1 tablespoon||Preserved ginger; diced|
|1 cup||Heavy cream; whipped|
|\N \N||Mandarin orange segments or lychee for garnish|
Pour the half and half into a saucepan & sprinkle the gelatin over the top.
Let sit for a few minutes to soften. Add ginger, sugar, and salt. Stir in the egg yolks. Heat the custard, stirring constantly over medium heat for about 5 mins. or until it thickens enough to coat the back of the spoon.
Strain the custard into a bowl. Chill until it begins to harden, approximately one hour. Stir the diced ginger into the custard and fold in the whipped cream. Pour into 6 serving dishes. Chill until set for approximately 2 hours. Serve with mandarin oranges or lychee.
CHESTNUT ST., PHILADELPHIA
WINE: PREMIAT PINOT MOIR 1978
From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's MM Recipe Archive, .